Turmeric is the most anti-inflammatory, antiviral, antibacterial, anticancer, antifungal so you should eat it as much as possible.
Turmeric's active ingredient is curcumin, an antioxidant that reduces inflammation and also gives it its yellow color. (don't get it on anything it stains.) It's been shown to reduce growth in cancer cells. Turmeric also contains other anti-inflammatory compounds that inhibit swelling and pain and block the plaques that cause Alzheimer's disease.
Add it to salad dressings, meat and fish marinades, or even turmericinfused tea, latte, or lemonade.
Cayenne is a source of antioxidants that fight free radicals and protect against cell damage. There are studies to observe whether cayenne inhibits cancer cell growth, but it's still to early.
Ginger is used to combat inflammation and pain, soothe sore muscles, and treat aches and fatigue. It's also a common remedy for digestion as it fights an overgrowth of bad gut bacteria. The compounds in ginger actually act in a similar way to anti-inflammatory drugs, like ibuprofen, that are used to treat arthritis. People might be able to find relief from ginger tea.
It's also great for sore throats, colds, you can apply it directly to a painful joint with a compress for relief through skin contact. Poorly stored ginger powder is at risk for mycotoxin contamination and fresh ginger can get moldy in the fridge. Buy fresh, and toss the stuff that's been around to long. If you buy the powdered (It won't be as potent), be sure to store it someplace away from heat, light, and moisture.
If you decide to cook with ginger and you're using oil, add it at the end of cooking because, cooked with fat, it can get a bitter taste. Also, if you like ginger with your sushi, go for the yellow variety. The pink stuff you see in some restaurants has been colored with an artificial dye. Both kinds have sugar, but the yellow stuff is preferable.
Cinnamon can lower blood sugar in people with diabetes. Cinnamon contains compounds with antioxidant and anti-inflammatory properties that reduce the likelihood of cellular damage and chronic disease. It's been shown to protect against heart disease by preventing blood platelets from clumping and to inhibit abnormal cell growth.
Cloves are a great source of antioxidants that scavenge free radicals and help protect cells. They are also a powerful antifungal in the body, whether ingested or applied topically. Beware, though, clove oil is very strong. It's so strong it can be toxic if overused. I suggest using whole cloves.
Sage, too, has anti-inflammatory molecules. Sage is specifically thought to protect against inflammation-based neurological conditions, like Alzheimer's, and it shows promise for improving memory and concentration at the same time. Its compounds also have antioxidant and anticancer effects. Packed with camphor, its extracts can be used to kill bacteria and fungi, so it's a powerful spice when eaten, or used in a natural kitchen cleaning solution.
Rosemary contains antioxidant and anti-inflammatory compounds. increases the activity of an enzyme that removes free radicals associated with chronic inflammation. When the herb is cooked, add it liberally to vegetables, meats, and other cooked dishes. You can use it raw too, as the flavonoids in rosemary have been shown to inhibit the growth of pancreatic cancer cells and prevent hemorrhoids. If you're going to cook something in oil, add some rosemary and it will help prevent detrimental oxidation to the oil because rosmarinic acid is an antioxidant.
Source: Bulletproof, The Cookbook